Didi Emmons began cooking omelets when she was ten and had her own catering business by the age of fourteen. She earned a BS in foodservice management at NYU and moved to Boston, working first for food writer Steven Raichlen in Boston.
Emmons worked as a stagiaire to receive her Grande Diplome from La Varenne (cooking school) in Paris and then returned to work in Boston kitchens. She opened and ran four successful restaurants over the next 13 years.
She has written two cookbooks, the first, Vegetarian Planet, which was nominated for a James Beard Award, and Entertaining for a Veggie Planet, which won the IACP award (formerly the Julia Child Awards) in the healthy cooking category.
Emmons subsequently opened Haley House Bakery Cafe, a non-profit cafe in Roxbury, whose staff are people transitioning from homelessness and incarceration. She has since begun a program at Haley House Bakery Cafe, called "Take Back the Kitchen," teaching Roxbury and Dorchester residents how to eat and cook healthfully.
Her first book, Vegetarian Planet, was nominated for a James Beard Award. Her second book, Entertaining for a Veggie Planet, won the Best Book in the Healthy Category by the International Association of Cooking Professionals (formerly the Julia Child Award).
Emmons also serves as a trans fat consultant for the Boston Public Health Commission, as well as a food consultant for the Boston Public School food service.
Didi Emmons at Connecting for Change: Bioneers by the Bay Conference
Bioneers by the Bay, New Bedford MA
October 24, 2014, 12:00 pm
Celebrated farmer Eva Sommaripa and chef Didi Emmons will share their deep knowledge of stand-out seasonal edible plants, both foraged and cultivated, featured in Wild Flavors, Didis cookbook. The audience will enjoy a lively 45 minute slideshow and talk including Evas devotion to growing organically, preserving, community, bartering and, Evas favorite: salvaging!
One Chef's Transformative Year Cooking from Eva's Farm
Wild Flavors follows a year at Eva's Garden through the seasons. It not only showcases Didi's creative talents using absolutely fresh ingredients, but introduces a whole cast of uncommon but sublime garden plants (cardoon, African basil, calaminth) and wild edibles (autumn olive, wild roses, Japanese knotweed). The author provides growing or foraging information for each of the forty-six plants profiled, as well as details on prepping, storing, preserving, and health benefits.